By Nissim Garti,Neil R. Widlak

This booklet covers the growth of the final 10 years of reports on cocoa butter. Descriptions of numerous points, together with actual features akin to rheology, hardness, soften profiles, etc., studied by way of new and complicated options are incorporated. equally, the polymorphism of cocoa butter is reconsidered in mild of stories performed by way of synchrotron DSC, FTIR, and SAXS strategies. those info are complemented by way of new understandings at the explanation for the crystallization and transitions of the polymorphs. different elements similar to the impression of stripling parts, emulsifiers, and different fat are mentioned in nice element during this book.

  • Brings jointly all that's identified approximately cocoa butter into one book
  • Describes actual features of cocoa butter together with rheology, hardness, and soften profiles
  • Reconsiders polymorphism of cocoa butter in mild of modern reports by means of quite a few analytical techniques
  • Presents new understandings at the reason for crystallization and transitions of polymorphs

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